Golden Oyster Mushrooms (Dried)

The Golden Oyster mushroom (Pleurotus citrinopileatus) is native to eastern Russia, China, and Japan. Naturally grown Golden Oyster mushrooms are available in the fall through winter  They are one of the few welcome invasive species to the US Northeast. The vibrant golden caps are said to look like a bouquet of golden flowers. They have a almost “aged red wine” aroma and a velvety cashew taste when cooked. Golden Oyster mushrooms are best suited for cooked applications such as stir-frying, braising, boiling, or sautéing. Golden Oysters pair well seafood, steak, thyme, and parsley amongst many other herbs and vegetables. Normally, they have a very short shelf life and should be used immediately. If it is not possible to use the mushrooms immediately, they should be stored in a paper bag or between paper towels. Although once dried, they can last up to 12 months and can be rehydrated.  The Golden Oyster mushroom has been presumed to promote heart and immune system health, encourage healthy blood sugar control, and provide antioxidant and anti-inflammatory effects. Scientific NamePleurotus citrinopileatusCommon NamesGolden Oyster, Lemon oyster, TamogitakeOriginMorris County NJ, USAShelf Life12 monthsFlavorCashew taste when cookedRecommended UsesCooking and medicinal supplementsCooking SuggestionsPan fried or sautéed with garlic, butter, and parsleyNutrientsPer 4 oz: 37 calories, 6.60g of carbphydrates, 3.96g of protein, ~1g of fat, 2.64g of fiberPresumed Medical BenefitsPromotes heart and immune system health, encourage healthy blood sugar control, and provide antioxidant and anti-inflammatory effectsAllergy InformationSome people may have mild allergic reactions to Oyster Mushrooms the come in the form of an upset stomach